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These cheese stuffed peppers are a quick and easy stovetop recipe featuring tender peppers filled with creamy ricotta cheese and cooked to perfection in a skillet. A simple, flavorful meal that comes together in no time!
If you’re wondering about my one-skillet, 30-minute-dinner game plan, like if I just open the fridge, grab a bunch of ingredients, and throw them in a pan—well, yeah, sometimes. But not this time.
This skillet cheese stuffed peppers recipe is straight from my Baba’s (grandma) kitchen—a dish she used to make for me at the end of summer, right before her banana, cubanelle, and Anaheim peppers turned red. She grew all the peppers in her garden—because, well, we’re Macedonian. And also, Ajvar. If you know, you know. 😏
And Baba Zorka? She was next-level. She didn’t just cook—she made everything from scratch. Urda (ricotta), feta, spices, clay pots, tobacco, soap—you name it. If Etsy had existed back then, she’d be running the place.
But her cooking was where she really shined, and these stovetop skillet stuffed peppers were one of her best. Simple, cheesy, and packed with flavor.
Recipe Ingredients
You don’t need much to make this cheese stuffed peppers recipe—just a handful of pantry staples to make perfectly cheesy, blistered peppers. Here’s what you’ll need and a few easy swaps if you’re missing anything.
- Banana or Cubanelle Peppers – Mild and slightly sweet, these varieties are perfect for stuffing and quick cooking. Anaheim peppers or small bell peppers will work, but they take longer to cook because they are thicker.
- Vegetable Oil – Helps blister the peppers and cook them evenly in the skillet. Olive oil or avocado oil will also work, as will any other high-smoke-point cooking oil.
- Ricotta Cheese – The creamy base of the filling. Cottage cheese is a good alternative for a chunkier texture with more protein.
- Feta Cheese – Adds a salty, tangy contrast to the mild ricotta. Goat cheese can be used for a softer, creamier alternative.
- Parmesan Cheese – Pecorino Romano is a great swap for a slightly saltier taste.
- Green Onions – Mild onion flavor that blends perfectly into the filling. Chives or finely diced shallots can be used if needed.
- Garlic – Garlic powder (¼ teaspoon per clove) can work in a pinch, but fresh garlic is best.
- Dried Herbs – Dried thyme, oregano, rosemary, or Italian seasoning are all okay to use.
- Fresh Parsley – A fresh, herby touch to brighten up the dish.
- Salt & Black Pepper – Essential for bringing all the flavors together. Adjust to taste.
How To Make Cheese Stuffed Peppers
To make these stuffed peppers on the stovetop, all you need is a skillet and about 30 minutes! No baking, no parboiling—just a quick cook in a hot pan until the peppers are perfectly blistered and the cheesy filling is warm and melty.
- Prep the Peppers – Wash the peppers and dry them with paper towels. Then, cut off the tops, and remove the seeds.
- Make the Filling – Mix the ricotta cheese, feta, parmesan, green onions, garlic, thyme, parsley, salt, and pepper in a bowl until creamy and smooth.
- Stuff the Peppers – Use a butter knife or a small spoon to fill each pepper with the cheese mixture.
- Heat the Skillet – Add enough oil to coat the bottom of a cast iron skillet and heat over medium-low.
- Cook the Peppers – Arrange the stuffed peppers in the skillet and cook, turning occasionally, until the peppers are blistered and the filling is hot and melty (about 8-10 minutes).
- Serve – Sprinkle with a little extra salt if you’d like, then transfer to a plate and enjoy!
Serving Suggestions
The only thing that can make these cheese stuffed peppers better is adding a big leafy salad to go with it all—something fresh and crisp to balance the creamy, cheesy filling. My Mediterranean Cobb salad would be perfect, or if you want something a little lighter, try it with my cucumber and onion salad for a zesty kick. And if you’re looking to turn this into a full-on feast, a juicy coulotte steak on the side wouldn’t hurt! My baba always had a whole roast chicken ready for us.
Proper Storage
Store your stuffed peppers leftovers in an airtight container and keep them in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat until heated through, or pop them in the microwave for a quick fix.
Freezing isn’t the best option since the cheese filling can become watery, but if you must, wrap them individually and freeze for up to 2 months.
More Stuffed Peppers Recipes
- Broccoli Cheese Stuffed Peppers
- Stuffed Pepper Soup
- Cream Cheese Stuffed Peppers
- Crockpot Stuffed Peppers
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Cheese Stuffed Peppers
Ingredients
- 8 banana peppers, or cubanelle peppers
- ¼ to ⅓ cup vegetable oil
- 15 ounces tub of ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup grated parmesan cheese
- 2 green onions, sliced into thin rounds, white and light green parts, only
- 3 garlic cloves, minced
- ½ to 1 teaspoon dried herbs, like thyme, oregano, or Italian seasoning
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper, to taste
- sprinkle of salt for each pepper
Instructions
- Prep the peppers. Wash the peppers and dry them with paper towels. Cut the tops off and, using a knife, lightly scrape and remove all the seeds. Set aside.
- Make the filling. In a mixing bowl, combine the ricotta cheese, feta cheese, parmesan cheese, green onions, garlic, dried herbs, parsley, salt, and pepper; mix until smooth and completely incorporated.
- Stuff the peppers. Using a butter knife or a small spoon, fill the peppers with the cheese mixture.
- Heat the skillet. Heat the oil in a cast iron skillet. Use enough oil to cover the bottom of the skillet, and come up about 1/4-inch on the sides of the skillet.
- Cook. Add the peppers to the skillet; cook them over medium-low heat, turning occasionally, until the peppers are blistered all over and the filling is piping hot and melting; about 8 to 10 minutes. Depending on the size of your skillet, you will have to cook the peppers in batches.
- Finish and serve. Remove from heat and transfer the stuffed peppers to a serving plate. Add a sprinkle of salt over each pepper and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Fantastic! Made is as directed and the whole family devoured them. Quick and easy and delicious. Esp for the “protein”Cottage cheese loving teenagers.
That’s amazing! So glad the recipe was a hit with the whole family, especially the cottage cheese-loving teens! Thank you so much! 🙂
I love banana peppers!! This sounds like a play on jalapeño poppers, but a bit less spicy!